Jim's Healthy Reduced Fat Spicy Apple Carrot Muffins Recipe
Servings: 9
Ingredients
- 1 c. Whole wheat flour
- 1 c. Slow cooking oats
- 1/4 c. Oat bran
- 1/4 c. Wheat Germ
- 1/3 c. Brown sugar
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 2 x Carrots, peeled and grated
- 1 x Granny Smith apple,quartered cored, sliced and diced, 1/4" dice, skin on
- 1/4 c. Raisins
- 3 slc Candied ginger, minced fine
- 2 tsp Ener-G egg replacer mixed in
- 2 Tbsp. Water
- 1 x Egg, lightly beaten
- 1 Tbsp. Canola oil
- 1/3 c. Skim lowfat milk pwdr mixed in Sufficient water to make 1 c.
- 1 tsp Vanilla extract
Directions
- Optional ingredients:Replace lowfat milk and brown sugar with 1/3 c. soy lowfat milk, 1/2 c. honey or possibly light molasses and 1/3 c orange juice. If the egg is replaced with an extra tsp. of Ener-G and one more Tbsp. of water the soy-molasses combo should satisfy Vegans.
- Replace one of the grated carrots with 1/2 c. minced dry apricots and 1/4 c. minced walnuts.
- Method:Pre-heat oven to 350 F and set out 3 mixing bowls: a large, a medium and a small one and a c..
- In the large bowl add in all the dry ingredients and stir to mix thoroughly.
- In the medium bowl add in and stir together all the fruits.
- In a c. make up the egg replacer with the water. Add in the egg and mix. Add in the oil and mix. Pour into the small bowl. In the same c., make up the skim lowfat milk and add in to liquid mix. Stir the mix and pour over the fruit mix. Stir this and pour into the dry ingredients. Mix the batter till
- *just* smooth and all the ingredients incorporated.
- Spoon batter into a 9 muffin tin sprayed with a vegetable oil spray and bake for 30-35 min till the muffins test clean with a toothpick.
- Some recipes recommend 25 min at 400 F. I had the best results with the following method: pre-heat oven to 400, put in muffins and immediately reduce heat to 350, bake 30 min, turn off heat and let muffins rest 10 more min in the warm oven.
- Notes:These muffins will be moist and heavy compared to a standard muffin recipe.
- Ener-G (TM) egg replacer is lactose free and Vegan for those which are interested.
- My next batch will have less cinnamon and cloves and more ginger plus just a little more sweetener.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 9 servings | |
| Calories 162 | |
| Calories from Fat 29 | 18% |
| Total Fat 3.37g | 4% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 23mg | 8% |
| Sodium 511mg | 21% |
| Potassium 227mg | 6% |
| Total Carbs 30.62g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 13.75g | 9% |
| Protein 4.72g | 8% |
